AN URGENT warning has been issued over “contaminated tomatoes” which could be the cause behind a major salmonella outbreak in the UK.
Around 30 Brits have been struck down by potentially life-threatening food poisoning, as case numbers rise to nearly 300 across Europe.
Experts have warned over a new rare strain of salmonella[/caption]
The cases have been traced back to contaminated tomatoes[/caption]
The nasty outbreak has been linked to contaminated tomatoes and the UK Heath Security Agency has issued a new warning.
Experts revealed new, rare, strains of salmonella called as Salmonella Strathcona sparked the particularly severe bouts of sickness.
According to the ECDC and the EFSA, nine European countries have reported 29 cases of Salmonella Strathcona since January 2025.
It comes as records show 14 patients were rushed to hospital for treatment, but the real figure could be higher.
Meanwhile health officials confirmed there have been 289 cases since January last year.
The European Food Safety Authority (EFSA) traced the contaminated batch back to cherry tomatoes in Sicily, Italy – reflected in data which showed the country also had the highest number of recorded cases.
Germany, Austria and France followed closely behind, with patients logged as far as Canada and the US.
And the European Centre for Disease Prevention and Control (ECDC) warned cases could keep rising.
A spokesman said: “New outbreaks are likely to occur in future seasons until the root cause of the contamination has been identified and control measures implemented.”
They added: “The recurrence of cases in 2025, including those without travel history, suggests ongoing transmission and distribution of contaminated produce beyond Italy.
“The presence of cases in multiple countries underscores the need for continued surveillance and cross-sector coordinated response.”
Gauri Godbole, deputy director and gastrointestinal infections specialist at the UKHSA explained: “Salmonellosis is often caused by eating or handling contaminated food and can be rarely spread from person-to-person.
“Anyone concerned about symptoms should contact their GP or out of hours service in the first instance.
“There are simple steps to stop the spread of salmonella: wash your hands thoroughly after using the bathroom and before preparing and handling food, cook food thoroughly, and if you have symptoms avoid handling food for others where possible.”
Salmonella is a food bug and annual data from the UK Health Security Agency (UKHSA) reveals there has been a significant rise in salmonella infections in England.
Cases hit a record decade high in 2024, soaring by almost a fifth in a single year to over 10,000 cases.
But separate data this week revealed cases in the first quarter of 2025 were even higher than 2024, with some 1,588 cases logged between January and March 2025, up on the 1,541 reported over the same period in 2024.
Children under 10 years old were particularly affected, accounting for 21.5 per cent of cases.
Salmonella can cause a sudden bout of fever, vomiting and explosive diarrhoea, often striking within hours of eating tainted food.
The bacteria attacks the gut lining, damaging cells and stopping the body from soaking up water.
This is what leads to the painful cramps and nonstop diarrhoea as the body flushes out the water it couldn’t absorb.
Most people recover without treatment, but in rare cases it can turn deadly.
Around one in 50 sufferers go on to develop a serious blood infection, according to the World Health Organisation (WHO).
Young children, the elderly and those with weakened immune systems are most at risk of complications.
Salmonella lives in the guts of animals and humans and spreads through contaminated poo.
Food can get tainted if it’s grown in dirty water, handled with grubby hands, or touches surfaces exposed to animal waste.
This contamination can occur at any stage, from farm to fork, including irrigation with contaminated water, poor hygiene during harvesting, or cross-contamination during packaging.
That’s how fresh produce like tomatoes, especially when eaten raw, can end up crawling with the bug.
Salmonella can cling to fresh produce like tomatoes, and research suggests their texture makes them more prone to holding onto the bacteria.
The risk is even greater because tomatoes are often eaten raw, unlike cooked food, which would usually kill off any bugs.
It’s also commonly found in raw eggs, undercooked chicken and unwashed salad leaves.
Once salmonella gets onto a kitchen counter, chopping board or knife, it can survive for up to four hours, long enough to infect anything else that touches it.
How to stay safe
The most effective way of lowering your risk of Salmonella involves adherence to the “4 Cs” of food hygiene:
1. Cleaning
Thoroughly wash hands before and after handling any foods – especially raw meat.
It’s also essential to keep workspaces, knives and utensils clean before, during and after preparing your meal.
2. Cooking
The bacteria that causes Salmonella infections can be inactivated when cooked at the right temperature. In general, foods should be cooked to an internal temperature above 65C – which should be maintained for at least ten minutes.
When re-heating food, it should reach 70C or above for two minutes to kill any bacteria that have grown since it was first cooked.
3. Chilling
Raw foods – especially meat and dairy – should always be stored below 5°C as this inhibits Salmonella growth.
Leftovers should be cooled quickly and also stored at 5C or lower.
4. Cross-contamination
To prevent Salmonella passing from raw foods to those that are already prepared or can be eaten raw (such as vegetables and fruit), it’s important to wash hands and clean surfaces after handling raw meat, and to use different chopping boards for ready-to-eat foods and raw meat.
Most Salmonella infections are mild and will go away in a few days on their own. But taking the right steps when storing and preparing your meals can significantly lower your risk of contracting it.
Salmonella can cling to fresh produce like tomatoes, and research suggests their texture makes them more prone to holding onto the bacteria[/caption]